Title: Pineapple omelette with rum
 Categories: Main, Dish
      Yield: 2 Servings
 
      4    Eggs
      1 sm Can sliced pineapple
        sm Amount of lemon zest
      1 tb Apricot jam
    1/2 ts Salt
    1/2 c  Rum
      2 tb Sweet butter
      1 tb Sugar
 
  Beat eggs with lemon zest (scraping of lemon peel), sugar and salt.
  Place butter in a preheated skillet and add egg mixture. When
  omelette is set and half done, chop pineapple into small pieces.
  Combine with jam and rum and fold into omelette for finishing.
  Sprinkle with sugar and serve.